Bazella wu Ruz-Lamb Pea Stew

Name: Bazella wu Ruz-Lamb Pea Stew
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

This is what Lebanese comfort food looks like—Bazella w Riz. Lamb, peas, and rice in a tomato broth. Simple, hearty, and so nostalgic.

PREP TIME

20 minutes

COOK TIME

1 Hour

SERVES

About this recipe

This is what Lebanese comfort food looks like — Bazella wu Riz. Tender chunks of lamb, sweet peas, soft potatoes and carrots, all simmered slowly in a rich tomato broth and spooned over fluffy vermicelli rice. It’s the kind of dish that fills the whole house with its aroma long before it reaches the table.

Funny thing is, I spent my entire childhood avoiding peas. I’d push them to the side of my plate, hide them under the rice, do whatever it took not to eat them. And now? Bazella wu Riz is one of the meals I crave most — especially on those cold winter nights when nothing else will do. There’s something about a steaming bowl of this stew that wraps you up like a warm blanket.

Stews like this have always been the backbone of our family table — simple, affordable, and perfect for feeding a crowd. If you love homestyle Lebanese stews as much as I do, you’ll also want to try my Lamb Broad Bean Stew or my Fasoulia with white beans — both rich, hearty, and made for spooning over rice. But Bazella wu Riz will always hold a special place… there’s just nothing better than curling up with a warm bowl of it in hand.

Ingredients

4 tablespoon olive oil
500 grams Diced lamb (about 2 cm cubes)
2 bay leaves
1 cinnamon sticks
3 whole cloves
Salt to season
8 cups water
5-6 Garlic cloves, minced
1 cup chopped fresh coriander
2 medium potatoes, diced small
2 medium carrots, diced small
½ cup tomato paste
1 teaspoon Bharat spice mix
500 grams Frozen peas

Notes from Rouba

You can make this with lamb or beef—whatever you have.
Stir in the peas near the end so they stay bright.
I serve it with vermicelli rice, but crusty bread works too.
This stew freezes well—great for batch cooking.

Method

Step 1. Cooking the Meat and Preparing the Stock

In a pot heat 2 tablespoon of oil over medium-high heat. Add the diced meat along with the bay leaves, cinnamon stick, and cloves. Stir until the meat is lightly browned and the aromatics become fragrant. Season with salt, then pour in 8 cups of water and bring to a boil. Once boiling, cover with a lid and reduce the heat. Cook for about an hour or until the meat is tender, skimming any foam that rises. Once the meat is cooked, strain the broth through a sieve and set it aside.

While the meat is simmering, prep your vegetables. Dice the potatoes and carrots, crush the garlic, and chop the fresh coriander. Having everything ready ahead of time will make the rest of the cooking process smooth and stress-free.

Step 2. Starting the Stew Base

Carefully wipe out the same pot. This removes any leftover aromatics and residue from boiling the stock, so you’re starting fresh for the stew base. Return the pot to medium heat and add the remaining 2 tablespoons of olive oil. Sauté the crushed garlic and chopped coriander together for a minute or two until fragrant and just softened. Then add the diced carrots and potatoes, and cook for a few minutes

Sprinkle over the bharat spice and mix well to coat. Add the tomato paste and stir it through until the mixture darkens slightly and everything is evenly combined.

Step 3. Simmering the Stew

Pour in 6 cups of the reserved lamb stock and stir to combine. If you don’t have a full 6 cups of broth, simply top it up with hot water to make the difference. Taste and adjust the seasoning with more salt if needed. Bring the stew to a gentle simmer, then add the cooked lamb and frozen peas. Cover the pot and let it simmer on medium-low heat for about 10 minutes. Remove the lid and continue simmering for another 10 minutes to let the sauce reduce slightly and thicken.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use lamb instead of beef?
Yes, absolutely. Both work beautifully. Traditionally, bazella is made with beef—it’s more authentic and I personally prefer it because it’s a bit more tender. But if you have lamb on hand, go for it. It will still taste delicious.

Do I have to add the coriander early?
Not necessarily. I like to cook the coriander with the garlic—it brings out a deeper flavour. But I also love adding a little extra right before serving for that fresh, fragrant kick. Do both if you’re a coriander lover like me.

I don’t have 6 cups of broth—what do I do?
No problem at all. Depending on your stove and pot, you might end up with a little less liquid after simmering the meat. Just top it up with hot water to make up the 6 cups—don’t stress, it’ll still be full of flavour.

Can I swap the vegetables?
You can, but keep it simple. Stick to firm veggies like potatoes, carrots, or even green beans if you like. Softer veg like pumpkin or zucchini will fall apart, and things like asparagus just won’t suit the flavour here.

Can I make this ahead of time?
Yes, and it actually tastes better the next day. The flavours deepen overnight. Just reheat gently and loosen with a splash of water or stock if it thickens too much.

Does it freeze well?
Definitely. Just cool it completely and portion it out before freezing. It’s a great one to keep on hand for busy nights.